The Ultimate Nacho Showdown with Brad Leone and Sean Evans | Sean in the Wild

[Music] hey what's going on everybody for first we feast I'm Sean Evans coming at you from bone Appetit HQ and lower Manhattan where I'm joined by Test Kitchen manager Brad Leone you know Brad from bone Appetit its webseries it's alive where week over week he does the impossible makes fermented foods sexy but listen we're not here for kimchi or bean paste we're here to revive a first we feast classic rat are you ready to nacho reckon so Sean hope you uh hope you brought your a-game Hey hi buddy Ida hi all right Brad before we begin before we roll our sleeves up what's the perfect plate of nachos for you for me it's not a nice you know a crisp chip preferably a yellow corn not flavored and then just I like a double layer you know nothing crazy it's not a garbage can you know it's not just throw whatever you got it's a well calculated decision balance yeah balance balance baby but at the end of the day you know if you mess up it's still it's not gonna taste bad i Brad enough chitchat what are you gonna be making today all right so for me I mean it starts we're gonna use the same chip you know that's kind of be that's gonna be the control we're gonna balance out the playing field you know I don't want you showing up with your Doritos or whatever so I did a braised of pork shoulder and smoked ham hocks in a little bit of water wine and some toasted chilies that I pureed and with the ham hocks the meat just kind of shreds apart same with the shoulders little black olives and then for the cheese I got yellow cheddar pepper jack and Monterey Jack we'll get that we'll do a two layer a melt and then when we pull it out of the oven that's when I'll garnish there's some secret weapons on guys the car ride in I had a false sense of security I think like that because when you just hit that down like now my mouth is watering thinking and my boot is like that right I hope I brought enough firepower to eat kitchen [Music] before I go putting on the next layer of chips I kept out a little ingredient a little well curveball Oh y'all so here I got in this nice little pot I got so this is some pinto pinto beans that i just i heated up with a little wine a little bit of water and kind of a bunch of pork fat all right cool so now I'm just gonna repeat that well I'm pretty pretty excited to see what you got you up your sleeve over there showing you got some I thought I brought the wild cards this guy on this particular nacho what I'm doing is a little roll wink to the three one two little Windy City love here for the nachos we're gonna go with a queso sauce Lincoln at the three one two with the jardin era and then on top of that the big a SUP my sleeve is that I'm going with some Italian beef another little nod at Chicago gonna put some grated cheese on top and then finally we're gonna run it through the garden put some wheels on it and then I'm gonna present it and just pray to the nacho gods yeah we all do now that you've heard what I'm gonna make little classic Shawn move I'm gonna lean on the competition to help me across the finish line so let's start with the case let's start with the room we're kind of making a béchamel sauce this is what are the the mother sauces as they call it if you're not familiar with the roux so you're melting your butter you're getting that real nice and then you're gonna add your flour we're whisk and you're gonna let that get real toasty and now we're just gonna fold in some of the cheese and get that kind of nice and melty in there and then well I'll call it cheese sauce is that all it goes into the cheese sauce no this is going in to the cheese sauce what do you think an absolute I think that's the best idea I've heard all day and then how you feel about chopping that up I don't know what your knife skills are I mean I get I got this nice old workers that's very very serious I'm happy to do it let me let me let me give it a go but yeah yeah yeah see I just like to give it a little rough chop you know I think this is gonna be great in the cheese sauce it's just not me excited about the cheese's that hasn't happened check this out you ever seen a guy play as nachos like just what I thought I knew you all right then on top of that we're going beef the queso looks ready sure does I think it's just we rain we rained the queso down on this now all this goes in there I'm at that point where I'm like everything sure let's just go yeah all right going down hopefully the move here is that it seeps into this deep bedrock of chip out of the bedrock and then you just end up in a beautiful place yes I mean I saw a similar artwork piece on the on the floor on the subway terminal this morning too but it was cute all right we are fresh out of the oven and you know what that means it's time to figure out whose nachos reign supreme to the judge's table we welcome bone Appetit deputy editor Andrew Knowlton what do you look for in a perfect plate of nachos an A+ it's about the architecture of a nacho and the good thing about for you yeah there's no rules when it comes to nachos clearly clearly I'm seeing some black olives over here I'm scared shitless of black olives out of a can so maybe the scales are tipping even a little bit on your side right now so I'm clearly so he's gotta win me over I love it I love it so we'll start here I got a little refried well pinto beans that I cooked in a little white wine and a decent amount of rendered pork fat and we got our ham hocks and the pork shoulder in there and then we'll do a little avocado some pickled red onions and this is a little fermented lacto-fermented sweet and hot peppers that I just ringed up next we'll finish with a little bit I got a little cotija cheese I can't stand that cheese oh that's good I'm glad you're judging anyway not too much cuz we got plenty of cheese on there I just like judging not too much Oh sauce on the side sour cream little dollop and we'll do a little cilantro just to finish all right sure why don't you walk us through your super sandwich over there all right so what I did is a little knot a little wink at Chicago there's a little garden era in with the queso situation and then what we've done is we've put some Italian beef as a layer and now just a little just a little action dragging it through the gardens is there broccoli in there there's no broccoli in this it kind of looks like a broccoli I know it I know I know you had me and now the relish is like the relish is your black olive I feel like the the two of us we've just blown out our hands raised like right as we approach the finish line I'm gonna be 25 miles no problem I'm gonna have to be like my six-year-old daughter and like ask you guys to pick through the olives and the in the relish just to get me to eat it and then just a little hot one sauce like a little drizzle action oh yeah what raft about what flavors really good you know what I like the relish more than I thought I would Cindy you painted yourself into a corner that I did a time and then I serve up that plate now we're rethinking some things but that's where the compliments I think in your bagging about nachos been shitty nachos are good nachos exactly you know all right so we got the ham hocks yeah ham hock pork shoulder really good acidity going on with all these peppers and the onions that's nice I'm gonna do this in three parts cuz I love this is the way I do them as you eat with your eyes right first yes then I think Brad squarely one one that you checked that box I mean it takes a man hand up I agree I'm gonna go with creativity I'm gonna give it to you because I've never had nachos like this at Chicago style relish who would have thought I might have to bring that into my nacho making skills now fair game so then it comes down to taste well considering that that layering and like I said when I come back at 2:00 in the morning and I know I have to get up in the morning and wake up my kids but I'm still gonna make nachos which nachos what I'd rather eat yeah it's tough I hate to do this because we work together yeah but I'm gonna have to give oh no no no no I think I'm gonna have to give it to Brad I think the only one I know this seems like home cooking no but this is just too far removed that this is just too far out of my head space to to consider these nachos I hope I brought enough firepower kitchen these this is this is a casserole the queso looks ready I think it's just we rain we rained the queso down on this now all this goes they respect your creativity but I'm gonna give it to you Thank You bud yeah that was very Simon Cowell you know they set you up like you're gonna move on oh you're getting a golden ticket and then just BAM I had the door slammed in on me last second the bitter taste of defeat it's something I've felt many times taste like that but you know what it's okay cuz all is fair and love and nachos it's alive on YouTube Bon Appetit make sure you subscribe your nachos don't let anyone tell you you can't make them the way that you want it's a blank canvas do it your way I love you Sean Evans the first we feast you already know [Music]

Channel: First We Feast

Views: 2,677,218

Rating: 4.9161139 out of 5

Keywords: First we feast, fwf, firstwefeast, food, food porn, cook, cooking, chef, kitchen, recipe, cocktail, bartender, craft beer, complex, complex media, Cook (Profession)sean evans, nachos, sean in the wild, bon appétit, how to make nachos, brad leone

Id: G_Pu00NmJfg

Length: 9min 41sec (581 seconds)

Published: Tue Nov 21 2017

Reddit Comments

[u/Daily_Carry]

Holy shit, Shaun's faces at the end. Too good

[u/custron]

Oh my god, pretty much my two favourite food dudes on the internet in the same video!

HEY VINCENZO

[u/LiddleBob]

Fucking relish?!??

[u/gweilo]

Shit! I love it's alive with brad! Where's Vinny?

[u/[deleted]]

Fucking cannot stand that Brad guy. His cooking videos are the most annoying thing on the internet for me. His whole vibe of “I’m just making sambucha and chillin bro” 24-7 is just too much. Like he’s supposed to be some kind of adorable unkempt fuck-up who is terrible on camera? I know it’s a bit irrational but that guy just grinds my gears.